Pesto Potatoes

[Guest guest]

Pesto Potatoes

 

2 pounds medium yellow fleshed potatoes, such as Yukon gold

1 cup firmly packed fresh basil leaves

1/2 cup torn fresh spinach leaves

1/4 cup grated Parmesan cheese

1/4 cup pine nuts or almonds

2 cloves garlic, quartered

1/4 teaspoon salt, optional

2 tablespoons olive oil or cooking oil

2 tablespoons water

1/2 of an 8-ounce package cream cheese

salt

pepper

2 to 3 tablespoons milk

 

Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly

salted water for 15 to 20 minutes or until tender; drain.

Meanwhile, for pesto, in a food processor bowl combine basil, spinach, Parmesan

cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt. Cover

and process with several on-off turns until a paste forms, stopping the machine

several times and scraping down the sides. With machine running, gradually add

oil and water. Process to the consistency of soft butter.

Mash warm potatoes with a potato masher or an electric mixer on low speed. Add

cream cheese. Season to taste with salt and pepper. Gradually beat in enough

milk to make potatoes light and fluffy. Top each serving with 1 teaspoon of the

pesto. Cover and chill or freeze remaining pesto for another use.

Makes 8, 3/4-cup servings.

Tip: Prepare pesto. Cover and chill pesto for up to 2 days or pack in an

airtight container and freeze for up to 1 month.